Lean Pud­ding & Souse

Lean Pork Souse & Sweet Potato Pud­ding (Serves 68)

pudding and souse


  • 6 lbs of pork stew­ing meat cut into 1 inch chunks
  • 1 Tbsp. Salt
  • 2 Tsp Minced Garic
  • 1 Thinly sliced Onion
  • 1 Chopped Hot pepper
  • 1 Cup freshly squeezed lime juice
  • 3 cups water
  • 2 Large cucum­bers , peeled and diced
  • ½ Tsp . Black Pepper
  • 1 Tsp Salt
Place pork into pot, cover with water and add 1Tbsp. Salt. Cook on a medium heat for 30 min­utes or until the meat is ten­der. Remove the meat from the pot and place in a non– metal­lic bowl. Mix together all of the remain­ing ingre­di­ents and add to the pork meat, cover and refrig­er­ate for a min­i­mum of 6 hours. Serve at Room Temperature.


  • 3 lbs. Sweet pota­toes peeled & Grated
  • 2 Tsps. Salt
  • 1 Tsp. ground cloves
  • 2 medium finely chopped Onions
  • 3 Tbsp. flour
  • 3 Tbsp. margarine
  • 2 Tbsp. Bajan Seasoning
  • 3 Tbsp. brown sugar
  • 2 Tbsp. gravy browning
  • 1 Tbsp. hot pep­per sauce

Com­bine all of the ingre­di­ents in a bowl and mix well. Grease a casse­role dish and fill it with the sweet potato mix­ture. Cover the dish with foil and bake for 3045 min­utes at 350 °F. Serve with souse.

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About Bar­ba­dos

Cur­rent Edi­tion of Caribbean Dreams Magazine

Photo © Caribbean Dreams Magazine

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